Miyeokguk (seaweed soup)

Ingredients (for 4-6 servings)

4 cups of soaked miyeok (1 cup of dried seaweed)16 cups of water4 to 5 tbs of fish sauce200 grams of beef brisket1 tbs of minced garlicsesame oil

Directions

Soak 1 cup of dried miyeok in a big bowl for at least 30 minutes. 

Drain and cut into bite sized pieces.

Put the soaked miyeok (about 4 cups’ worth) into a big pot and add 16 cups of water. 

Boil over high heat for 20 minutes. 

Add more water if the soup gets too thick.

Cut the beef brisket into bite size pieces. 

Add the beef and garlic to the pot and boil for another 20 to 25 minutes over medium heat.

Add the fish sauce and drizzle a few drops of sesame oil on top before serving.

Serve with rice, if you have it. 

Put a few spoonfuls of rice (or the whole bowl) into the soup and eat.

Miyeokguk (beef is replaced with mussels)

Source: maangchi